Lemony Chicken Noodle Soup

By BrookeCooker

I don't really measure with this time of recipe- add some extra spices, etc.

Ingredients

• 2 tablespoons olive oil
• 4 carrots and/ or parsnip, cut into bit-size pieces
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1/2 teaspoon dried thyme
• 2 pounds chicken breast or bone-in chicken breast, skin removed
• 6 cups chicken broth (or more)
• 1 cup small pasta (such as alphabet or stellette)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parley

Details

Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, salt, and black pepper. Cook stirring frequently until the vegetables are tender and just beginning to brown, 10 to 12 minutes.

2. Add the chicken and broth. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks, discarding the bone.

3. Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley and stir to combine.